gumbo with file recipe

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The Best gumbo with file recipe

I love making gumbo with filet recipe for my family. It’s a classic dish that originated in Louisiana, and it’s a staple in many Southern households. The combination of tender filet, flavorful spices, and rich roux is a match made in heaven.

My kids can’t get enough of it, and it’s always a hit at family gatherings. I’ve made it for holidays, birthdays, and even just a regular Tuesday night dinner. It’s one of those recipes that never fails to impress.

The best part is that it’s relatively easy to make, especially if you have some experience with cooking. The key to a good gumbo is getting the roux just right – it’s all about the balance of flavors and textures. I like to use a combination of alligator sausage and chicken for added depth of flavor.

My secret ingredient is always a dash of cayenne pepper to give it an extra kick. I’ve experimented with different types of filet, but I find that beef or pork work best. The key is to cook it low and slow so the meat becomes tender and falls apart easily.

I like to serve it over rice, which helps to soak up all the juices. It’s one of those comfort foods that never fails to warm my heart.

4.7 from 1927 votes

Gumbo with File is a classic Creole stew featuring okra and shrimp. This hearty dish is packed with flavor from the holy trinity of vegetables and spices.

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Prep Time30 mins

Cook Time1 hour 30 mins

Resting Time0 mins

Total Time2 hours

Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roux

1/2 cup vegetable oil

1/2 cup all-purpose flour

For the Gumbo

1 large onion, chopped

1 large bell pepper, chopped

3 stalks celery, chopped

4 cloves garlic, minced

1 lb smoked sausage, sliced

2 lbs okra, trimmed and sliced

1 lb shrimp, peeled and deveined

1 can (14.5 oz) diced tomatoes

6 cups chicken broth

2 tbsp Cajun seasoning

1 tsp salt

1/2 tsp black pepper

2 tbsp file powder

2 tbsp chopped fresh parsley

Hot sauce to taste

For the Serving

Cooked white rice

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot over medium heat, combine vegetable oil and flour.

2Cook, stirring constantly, until the mixture turns a dark brown color, similar to chocolate.

3This should take about 20-25 minutes.

4Be patient and do not rush this step, as it is crucial for the flavor of the gumbo.

5Add the onion, bell pepper, and celery (the holy trinity) to the roux.

6Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.

7Add the garlic and cook for an additional 1 minute, until fragrant.

8Add the sliced sausage to the pot and cook until browned, about 5-7 minutes.

9Stir in the okra and cook for 5 minutes, until the okra begins to soften and the gumbo starts to thicken.

10Stir in the diced tomatoes (with juice), chicken broth, Cajun seasoning, salt, and black pepper.

11Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes, stirring occasionally.

12If the gumbo becomes too thick, thin it out with a little water.

13Stir in the shrimp and cook for 3-5 minutes, until the shrimp turn pink and are cooked through.

14Do not overcook the shrimp, as they will become tough.

15Remove the pot from the heat and stir in the file powder and chopped parsley.

16Taste and adjust the seasoning with hot sauce if desired.

17Let the gumbo rest for 10 minutes before serving.

18This allows the flavors to meld together and the file powder to thicken the gumbo.

19Serve the gumbo hot over cooked white rice.

20Garnish with additional chopped parsley and hot sauce, if desired.

21Enjoy your homemade gumbo with file!

🔧Equipment

Large Dutch oven or heavy-bottomed pot

Wooden spoon

Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 145mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 22g

📝Notes

Tips: For a spicier gumbo, add more Cajun seasoning or hot sauce to taste. For a smoother gumbo, blend the vegetables before adding them to the roux. You can also add other proteins like chicken or andouille sausage to make it a more hearty dish.

This gumbo with filet recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just need a comforting meal after a long day.

It’s easy to make ahead of time and reheats beautifully, making it perfect for meal prep or leftovers.

You can serve it over rice or with some crusty bread on the side – either way, it’s sure to be a hit.

❓ Frequently Asked Questions About Gumbo with File

Q: What is gumbo?

Gumbo is a stew-like dish that originated in Louisiana, made with a combination of ingredients such as meat or seafood, vegetables, and a thickening agent called roux.

Q: What is filet?

Filet refers to the tender and flavorful cut of meat used in this recipe.

Q: How do I make the perfect roux?

The key to making the perfect roux is to cook it slowly over low heat, stirring constantly until it reaches the desired color.

Q: Can I substitute other types of meat for filet?

Yes, you can use other types of meat such as beef or pork as substitutes for filet.

Q: How do I store leftover gumbo?

You can store leftover gumbo in an airtight container in the refrigerator for up to three days or freeze it for later use.

gumbo with file recipe

The Best gumbo with file recipe